Top Knot

Time Out says

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Users say

Time Out says

2 out of 5 stars

Perched on top of Chanintr-Living-ish Hotel Once, the rooftop newbie Top Knot adds up to the emerging Charoenkrung with fushion-leaning grabs that come with a view to boot.

A popular spot for wedding parties, the air-con glasshouse on the 8th floor makes an intimate and cozy space festooned with plenty of pot plants, rough sketches of flowers and vintage furniture — the combination that brings the diners into the midst of a leafy botanical garden. Climb the spiral staircases that leads to an alfresco terrace where the 360-degree view of Bangkok’s old quarter with a partial view of Chao Phraya river can be admired.

The menu has recently taken a new concept similar to its Charoenkrung neighbor 80/20 — a Western fare with a few local twists and turns. For instance, the British national dish fish and chip (B380) sees local edible flowers such as butterfly pea and cowslip deep-fried and served alongside battered cod. Tiger prawns (B450) are grilled and sit on top of mixed salad of Italian basil and baby spinach, feta cheese and small cubes of watermelon. Hokkaido scallops (B520) are seared and laden in fragrant sauce made with truffle oil and garlic, topped with butterfly pea foam that brings great subtlety to the dish.

The aim to incorporate Oriental theme in the Western dishes also carries over into the spirit-forward concoctions. Try Yaowarat (B280) that blends Skyy vodka with clove-infused gin, egg white, lemon grass syrup and grinded clove.